raw vegan lemon pudding

Lemon Pudding

I must admit that I’m not off the to the best start to my first meal plan… I couldn’t find a few things at the store on Saturday, forgot a few things and that, in additional to getting totally sidetracked by other things on Sunday, meant I didn’t do as much in advance as I would have liked. I did, however, get to Ani Phyo’s Luscious Lemon Pudding for my breakfast pots*.

I’m holding judgement and posting the recipe until I have tried it later this morning. Perhaps it’s my love of chia seed pudding that makes me a little less than totally excited about these pots, perhaps it’s the lack of toppings… I’m not sure but stay tuned for the verdict!

Hope you all have a wonderful, yummy-food Monday.


* for those of you who haven’t read the chia seed pudding recipe at the link above, I have a whole load of these little glass jars from the garlic-stuffed olives I’m addicted too and love to fill them with portable breakfast so I can take them to work.

Amendment: So, I’m sitting at my desk having just finished my breakfast pot, and it was actually pretty good! Different and definitely not chia pudding but a nice was to mix up my breakfast routine, and the fiber from the psyllium definitely won’t go astray :)


  • 2 cups almonds
  • 1/2 pitted dates
  • Juice of one lemon (about 2 tbsp)
  • 2 cups filtered water
  • 2 tbsp psyllium powder


Blend the walnuts, dates, lemon juice, and water until smooth. Add psyllium and blend well. It will keep for 3-4 days in the fridge.

I actually added some finely grated lemon rind for the photo as it looked  a bit bland all by itself and I would actually suggest serving the pudding with the zest – it brings it to life and adds a more lemony-taste. You could probably also add lemon rind to the food processor…

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